Carrot Cake Cookies

It's almost March, it's almost spring, it's almost Easter.  Sorta.  I've got CARROTS on my brain, I've got carrots on my BRAIN, I've got carrots, carrots, CARROTS on my BRAIN!  

You see, I think I had a stroke there for a second.  I just sang a song about carrots, except for I didn't sing it, I wrote it down, so that you could sing it as you read it.  You don't understand how tired I am, people.  It's dangerous for me to be blogging, because I don't know what sort of sentence or song I will come up with next.  So for now, I'm just going to leave you with this recipe.  I loved this cookie.  It felt wonderfully unique and it was very easy to make.  Shortcuts, I'm all about them right now.  And making a cookie with a little help from a bag of cake mix is the best kind of shortcut.  

Carrot Cake Cookies
(Makes approx. 24 cookies)
Printable Recipe

1 1/4 cup all-purpose flour
1 1/4 cup carrot cake mix
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup (1.5 sticks) unsalted butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla
White chocolate chips

Preheat oven to 350.  Cream butter and sugar together until light and fluffy.  Add egg and vanilla, and mix until incorporated.  In a separate bowl, whisk together flour, cake mix, baking soda, cinnamon and nutmeg.  Slowly add dry ingredients to wet ingredients and mix until just combined.  Stir in white chocolate chips.  Place by rounded spoonful on baking sheet and bake for 8-10 minutes.